Spicy Shredded Tuna with Garlic-Chili Sambal

Tongkol Suwir Sambal Bawang

Ingredients:

• 500 grams of Tongkol fish (or skipjack tuna)
• 1 lime, juiced
• Cooking oil, as needed

For the Sambal:

• 12 bird’s eye chilies (cabe rawit)
• 3 shallots (bawang merah)
• 3 garlic cloves (bawang putih)
• Salt, to taste
• Sugar, to taste
• Chicken or vegetable stock powder (optional)

Instructions:

1. Prepare the Fish: Begin by cleaning the Tongkol fish thoroughly. Squeeze the juice of the lime over the fish to season and tenderize it. Heat a generous amount of cooking oil in a pan over medium heat. Fry the fish until it is fully cooked and crispy on the outside. Once done, let the fish cool slightly before shredding it into bite-sized pieces.

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2. Make the Sambal: While the fish is cooling, prepare the sambal. Peel the shallots and garlic, then combine them with the bird’s eye chilies in a mortar and pestle. Grind the mixture into a coarse paste. Heat a bit of cooking oil in a pan and pour the sambal paste into the hot oil. Cook for a few minutes, allowing the sambal to infuse with the oil and develop a richer flavor. Season with salt, sugar, and optional stock powder to taste.

3. Combine and Serve: Gently mix the shredded Tongkol fish with the sambal until evenly combined. Adjust seasoning if necessary. Serve immediately, either warm or at room temperature, alongside steamed rice or as a flavorful topping for various dishes.

Enjoy this vibrant and spicy Tongkol Suwir Sambal Bawang, a perfect balance of savory fish and aromatic sambal!